Comments on: A few words on terroir

By: Jessica

Jessica — Thu, 21 May 2009 17:49:51 +0000

Great post, thanks for sharing.

By: Uzi

Uzi — Sat, 21 Mar 2009 16:10:23 +0000

Must be something in the air, too. To Brunobarolo, don’t forget about the harvest timing decision, or how long to ‘let it hang’. Funny you mention Amarone, I used the same example in my recent post. http://winey.wordpress.com/2009/03/18/sugar-high/

By: Kelly

Kelly — Wed, 18 Mar 2009 16:25:15 +0000

Indeed. Terroir galore.

By: Jessica

Jessica — Tue, 17 Mar 2009 17:38:10 +0000

Word, my brotha. Those scrumptious wines you enjoyed for weeks in the Languedoc were loaded with terroir.

By: Kelly

Kelly — Tue, 17 Mar 2009 17:19:45 +0000

Well, said, Jessica. I never really thought of wine being an expression of landscape before. How many times have I opened a bottle from places Steph and I have visited and just turned on my imagination? More than I can account for, truly. It’s in the soil and air as much as it’s in the bottle and glass. Thanks for passing forward the illumination.

By: Jessica

Jessica — Tue, 17 Mar 2009 16:48:32 +0000

Or a sparkling wine. Amen, Brunobarolo.

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Tue, 17 Mar 2009 14:55:25 +0000

[...] A few words on terroir – Bottoms Up – Beer and intoxicant in the Bay … [...]

By: brunobarolo

brunobarolo — Tue, 17 Mar 2009 05:03:01 +0000

How many ways can you lose terroir? Could it be by designer yeast, drip irrigation, over-ripened fruit, additives, fancy tannin and reverse osmosis tricks, new oak, other entries to International Style? I am a wine person first and foremost, but some wines make me search for a beer or outward to the old-school vintners of Europe. I look at the alcohol level, too. If I want Amarone levels of alcohol, I’d buy Amarone.